Save to Pinterest A vibrant collection of three easy, one-pot curries inspired by different world cuisines. Perfect for weeknights, these curries are packed with flavor and can be made with minimal fuss in a single pan.
I discovered these curries during a busy week, craving something nourishing but simple. Each pan brought vibrant aromas to the kitchen and made dinner feel special with very little cleanup.
Ingredients
- Indian Chickpea Curry: 2 tbsp vegetable oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 1-inch piece fresh ginger (grated), 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, 1 tsp garam masala, 1 (14 oz/400 g) can diced tomatoes, 2 (14 oz/400 g) cans chickpeas (drained and rinsed), 1 cup (240 ml) coconut milk, 1 tsp salt, Fresh cilantro (for garnish)
- Thai Red Lentil Curry: 2 tbsp coconut oil, 1 medium onion (diced), 3 garlic cloves (minced), 1 tbsp Thai red curry paste, 1 cup (200 g) red lentils (rinsed), 1 (14 oz/400 ml) can coconut milk, 2 cups (480 ml) vegetable broth, 1 medium carrot (sliced), 1 red bell pepper (sliced), 1 tbsp soy sauce, Juice of 1 lime, Fresh basil or cilantro (for garnish)
- Caribbean Sweet Potato Curry: 2 tbsp olive oil, 1 medium onion (sliced), 3 garlic cloves (minced), 1 Scotch bonnet or habanero chili (deseeded and minced, optional, adjust to taste), 1 tbsp curry powder, 2 large sweet potatoes (peeled and diced), 1 (14 oz/400 ml) can coconut milk, 1 (14 oz/400 g) can black beans (drained and rinsed), 1 cup (240 ml) vegetable broth, 1 tsp thyme, Salt and pepper to taste, Fresh parsley (for garnish)
Instructions
- Indian Chickpea Curry:
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and ginger. Sauté 1 minute. Add cumin, coriander, turmeric, and garam masala. Cook 1 minute. Add tomatoes, chickpeas, coconut milk, and salt. Stir, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally. Garnish with fresh cilantro before serving.
- Thai Red Lentil Curry:
- Heat coconut oil in a large pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and curry paste. Cook 1 minute. Stir in lentils, coconut milk, broth, carrot, and bell pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until lentils are tender. Stir in soy sauce and lime juice. Garnish with basil or cilantro.
- Caribbean Sweet Potato Curry:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and chili. Cook 1 minute. Stir in curry powder and cook until fragrant, about 30 seconds. Add sweet potatoes, coconut milk, black beans, broth, thyme, salt, and pepper. Bring to a simmer. Cover and cook for 20 minutes, until sweet potatoes are tender. Garnish with fresh parsley.
Save to Pinterest When we make these curries, everyone helps choose their favorite toppings and sides. Sharing the meal together lets us taste flavors from three places around the world without leaving home.
Serving Suggestions
Enjoy curries with steamed rice, naan, or flatbread. A squeeze of lime and fresh herbs adds even more flavor.
Tool Recommendations
Use a large skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, and a wooden spoon for best results.
Nutrition Info
Each curry serves four. Per serving (average): 360 calories, 13 g fat, 48 g carbohydrates, 12 g protein.
Save to Pinterest With these single-pan curries, dinner becomes delicious, global, and easy. Make all three or just one to suit your craving.
Common Recipe Questions
- → Can I prepare these curries ahead of time?
Yes, all curries can be made ahead and stored in the refrigerator for up to three days. Reheat gently and add fresh herbs before serving.
- → What types of rice pair best with these curries?
Basmati or jasmine rice complements the flavors well. Brown or wild rice are excellent for added texture and nutrition.
- → Are the curries suitable for a vegan diet?
Absolutely! Use plant-based curry paste and broth. Verify labels for animal products to keep them vegan-friendly.
- → How can I adjust the spice level?
For milder curries, reduce chili or omit hot paste. Boost heat with extra chili pepper or a sprinkle of cayenne.
- → Can I substitute ingredients in these curries?
Yes. Substitute chickpeas with white beans, or lentils with split peas. Mix and match veggies to suit your taste.
- → Do I need special equipment?
A large skillet or Dutch oven, chef's knife, and standard kitchen utensils are all you need for these curries.
- → How do I make these curries gluten-free?
Use tamari instead of soy sauce in the Thai curry and confirm all other packaged ingredients are gluten-free.